Grilled Miso-Marinated Fish Fillets
* Saikyo miso goes well with sablefish and spanish mackerel, etc. Red miso goes well with tuna and salmon, etc.
1.Mix A(the miso, sake, mirin) until smooth.
2.Spread out the plastic wrap, and spread 1(miso marinade paste) on half of it. Put the 2 fish fillets on it.
3.Apply the rest of miso marinade paste to them. Wrap it in the plastic wrap and lightly press it. Cool in the refrigerator for 2 to 3 days.
4.Just before grilling, remove the miso marinade paste with a paper towel.
5.Grill or broil in a oven for about 10 to 12 minutes until cooked through.
* The flavor is further enhanced by the grated ginger and garlic.
* Leaner fish can be made tastier using olive oil.
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